D-galactono-gamma lactone containing premix for leavened baked food products



P 27, 1966 A. G. HOLSTEIN DGALACTONE"GAMMA LACTONE CONTAINING PREMIX FOR LEAVENED BAKED FOOD PRODUCTS Filed Jan. 2, 1964 fiwii mmbmwukm {D-galacfono-gammalqc'lione I6 20 24- TIME (nouns) coated glucono-delta-lqctone uncoated glucono-delta-lactone 3 4- TIME (nouns) m .m e e e a q n t m d m w a n h s m a T m Q N w w. 3 md w. i w. m mi P in; i u i Twp. onm c F n a d uue 0 dd .m t .t e c a m meta a. i .m wmm Mg m s m m s OI! L r A w TL 0 3 a E 2 M n a ,r A o m m m m Int/e t r M4? fitcorn 214 1 TIME (Houas) I o O m.

United States Patent 3,275 450 D-GALACTONO-GAMMA LACTONE CONTAINING EJIEETNHS FOR LEAVENED BAKED FOOD PROD- Arthur G. Holstein, 1219 Glen Rock Ave., Lake Blull, Ill. Filed Jan. 2, 1964, Ser. No. 335,056 5 Claims. (Cl. 99-94) My invention relates to an improved food product for baking, a premix therefor, and method of making a food product. More particularly, the invention relates to such prducts including D-galactono-gamma-lactone as at least one leavening acidulant and to methods of making food products including the same.

Non-yeast leavening compositions include a gas producing compound and one or more acidulants. As the gas producing compound, sodium bicarbonate or a carbonate is usually used. Products that have been used as the acidulants include, adipic acid, anhydrous monocalcium phosphate, citric acid, cream of tartar, fumaric acid, glucono-delta-lactone (coated or uncoated), monocalciurn phosphate monohydrate, sodium acid pyrophosphate, sodium aluminum sulfate, sodium aluminum phosphate, and others. When mixed with flour, water, and other ingredients preparatory to baking, the leavening composition undergoes a chemical reaction that evolves gas that is entrained in the mix. At the time of mixing, the gas evolution lowers the specific gravity of the dough or batter. Low specific gravity is essential to gas retention during baking. During baking, further gas evolution is essential to cause the mixed batter or dough to rise and thereby provide the relatively light baked product desired.

It is often necessary or at least desirable to provide for leavening action that is activated during the baking process, even though this may be long after the dough or batter is initially prepared. In commercial baking, for example, a batch of dough or batter may be made up in advance of baking and then baked as customer demand or the capacity of baking facilities requires. In the home, the batter or dough may be mixedlrelatively slowly, so that a relatively long time passes between commencement of the operation and the time of baking. And in the case of products such as refrigerated biscuit dough the mixing may be performed and the mixed but unbaked product sold for baking by the purchaser. In these and other practical instances where delayed leavening action is required, the principal leavening acidulant used to date has been sodium acid pyrophosphate. This product, however, is characterized by :a sharp and rather bitter taste, which is imparted to the baked goods and thereby degrades the quality of the same. Other available leavening acidulants react with undue rapidity for use as slow acting acidulants, or for some other reason have not found wide commercial use. 7

The present invention rests on the discovery that D- galactono-gamma-lactone has the surprising property of providing delayed leavening action without imparting an undesirable taste or other undesired effect to the product. As described further by reference to specific examples herein, this surprising characteristic is such that a batter or dough may be mixed to the ready-for-baking condition and stored for a substantial time at ordinary room temperature or for an even longer time while frozen or at least at a refrigerated temperature, such as 45 degrees Fahrenheit or lower, without activating the D-galactonogamma-lactone. Thereafter when the batter or dough is baked the D-galactono-gamma-lactone is activated by the baking temperature to produce the required leavening. Through the use of this lactone as a component 'of the leavening system, it is accordingly possible to provide a desired leavening action at the time of baking despite storage of the mixed product prior to baking. As also described in detail hereafter, it is possible to provide the desired amount of instantaneous leavening action through the medium of a rapidly acting or instantoneous leavening compound.

It is therefore a general object of the present invention to provide an improved food product for baking, a premix therefor, and a process of making a food product characterized by the presence of delayed leavening action activated by baking.

Another object of the present invention is to provide an improved food product for baking, a premix therefor, and a process of making a food product characterized by the ability to be stored in the ready-for-baking condition for a prolonged period under refrigeration without activating a defined component of the leavening acidulant, and wherein such component of the leavening acidulant is activated promptly upon baking.

Still another object of the present invention is to provide an improved food product for baking, premix therefor, and process of making a food product wherein one predetermined portion of the leavening action is activated only upon baking and another predetermined portion of the leavening action is effective at the time of mixing the material for baking.

Yet another object of the present invention is to provide an improved food product for baking, premix therefor, and process of making a food product that provides leavening action activated by baking without undersirable taste or other unfavorable effects.

It is a further object of the present invention to provide products and processes that achieve the foregoing objects in an economical, reliable, and commercially useful fashion, to the end that products and processes suitable for use in the home and in commercial bakeries are provided.

The novel features which I believe to be characteristic of the present invention are set forth with particularly in the appended claims. My invention itself, however, both as to the composition of the products and the steps of the process, together with further objects and advantages thereof, will best be understood by reference to the following description taken in connection with the accompanying drawings in which:

FIGURE 1 is a graph of representative measured rates of gas pressure increase in angel food cake batters containing D-galactono-garmna-lactone and other representative leavening acidulants at 40 F.

FIGURES 2, 3, and 4 are graphs of similar representative measurements taken at about F., about F., and about F., respectively.

The products and processes of the present invention are characterized by the use of D-galactono-gamma-lactone as at least one component of the leavening acidulant. This prodcct has a specific rotation of about 75 and is conventionally illustrated by the following chemical structure formula:

C=O H-eoH 0 The product may be made by oxidizing an aqueous solution of galactose, using a suitable oxidizing agent. Electrolytic bromination-oxidation has been used. In this process calcium ions and bromine ions are placed in the solution, together with the galactose and a controlled direct current passed between carbon and stainless steel electrodes. This produces calcium galactonate. furic acid is added to the calcium galactonate solution to form calcium sulfate and galactonic acid. The latter isconcentrated and the lactone crystallized out of solution. mother liquor by filtration.

The exact mechanism by which D-galactono-gammalactone acts as a leavening acidulant is not known. It is believed, however, that the action is the result of two chemical reactions which takes place in sequence. When the productis placed in contact with water (during the mixing of batter or dough) it is believed to undergo hydrolysis, to form D-galactonic acid. This acid thereupon reacts with the gas producing compound, such as bicar-. bonate, contained in the mixed batter or dough to form carbon dioxide which is entrained in the batter or dough during baking to form the desired product. It is be-. lieved that the hydrolysis normally occurs at a substantial rate only at baking temperatures, above about 120 F., so. that until baking temperature is reached the gas-producing acid is not present. At refrigerated temperature,

such as about 40 F., thehydrolysis is believed to take place so slowly that the D-galactono-gammal-actone is retained for a prolonged period in substantially unreacted form.

The following examples illustrate the practical application of the present invention:

Example 1 (angled cake) An angel cake may be made using substantially the following ingredients:

Percent Sul- The lactone may then be separated from the with pyrophosphate has a pronounced undesirable pyro taste.

Example 2 (pizza crust) A pizza pie crust premix was prepared by admixing substantially the following ingredients:

With a total ainountof about 6.5 ounces of this premix, one half cupof water was added and mixed byhand- The dough thus obtained was about 61%. mix and 39% -water, was soft, and was non-gassy. .The mixed dough wasallowed to rest for five minutes and then rolled to a thickness of about of aninchand baked upon an aluminum cookie sheet for about 18 minutes at about 400 F. An excellent tender, crisp, crust having'bland flavor was obtained.

The same procedure was followed using sodium acid pyrophosphate, glucono-delta-lactone, and coated glucono-delta-lactone in lieu of D-galactono-garnma-lactone and in amounts of about 3.6 percent, 4 percent, and 4.4 i percent, respectively. The .crust produced with the 50-" dium acid pyrophosphate possessed a strong objectionby weight Sugar 36.1 Flour 15.1 Egg whites 41.2 Starch 1.1

Water 1.4 Salt 0.2 Gum arabic 0.4 Sodium bicarbonate 0.9 Cream of tartar 0.5

D-galactono-gamma-lactone 2.8 r

A cake was made using a total weight of the above formulation of about 500 grams together with about 359 grams of frozen egg whites. The egg whites. and ,water were first placed in the 5 quartbowl of a Hobart N-SO mixer. The egg whites were commercial frozen whites containing sodium citrate and tri-ethyl citrate as whip ping agents, although egg whites without such agents maybe used. Both the egg whites and water were at room temperature when used. The, remaining ingredients were placed on top of the egg whites and water in the bowl.

onds. The walls of the bowl were then scraped down and the mixture beaten at medium speed for an addition- 211 time of about 240 seconds, at which time a flutfy batter of 0.76 specific gravity was formed. Six hundred grams of the batter was placed in an Ekco #294T angel The composition was mixed by a Hobart N-SO mixer using a wire whip at low speed for about 30 sec-- food cake pan and baked for about 40 minutes in an electric oven at a temperature of about 350 F. The

resulting cake was of close, even, grain, smooth texture,

bright crumb color, and of bland. flavor. The cake height was 102 mm. It was judged to be of excellent acceptability.

A series of cakes with generally similar formulations was made using sodium acid pyrophosphate, gluconodelta-lactone, and coated 'glucono-delt-a-lactone in lieu able pyrophosphate salt taste and was very :tough and 1 The other crusts were of bland acceptable. flavor, but were adjudgedto be inferior in quality to the. 1

rubbery.

crust made with D-galactono-gammalactone.

Example-3 (delayed angel cake) Using the same ingredients and mixing technique as in the first paragraph of Example 1, an angel cake batter may be prepared. Following such preparation the batter teristics to that described in Example 1. p 7

Example 4 (delayed angel cake) Using the same ingredients and mixing technigue as in the first paragraph of Example 1, an angel cake bat ter may be prepared. Followingsuch preparationthe batter maylbe'placedin a refrigerator at 40 F. or. lower for a prolonged period, such as 12 hours.

that is equivalent in characteristics to that described in'Example 1.

Example 5 (delayed pizza pie crust) Using the same ingredients and mixing technique as. in the first paragraph of Example 2, a pizza pie crust. dough may be prepared. The dough maybe stored at room temperature for at least about one-half hour or at 40 F. or lower for a prolonged period, such. as 24 The dough may be baked as described in the firstparagraph of Example 2 to provide the crust of hours.

like characteristics as that described. .If desired, the

dough may be packaged and sold in refrigerated form for baking by the purchaser in themanner described in Example 2.

In all of the above examples specific proportions and I specific ingredients are indicated for purposes of illu'stration. Variations may, of course, be used as desired.

In the above examples and in other applications of the present invention'the D-galactono-gamma-lactnne is Whenever, within that period, the cake isto be baked, the; batter isremoved from the refrigerator and baked asdescribed in the first paragraph of Example 1 to provide a cake I .5 used as a delayed action leavening acidulant. The action that is thus provided is illustrated graphically in FIGURES 1, 2 and 3. The D-galactono-gamma-lactone data for these curves is representative of that obtained by placing 50 grams of angel food cake batter, prepared as described in the first paragraph of Example 1 in a gas pressure-meter such as that employed by the American Association of Cereal Chemists to determine the beta-amylase content of flour. The gas pressure meter consists of an aluminum cup having a screw top lid secured in sealing relation to define a closed space of about 250 cc. and a pressure indicating gage. After placing a sample of batter in the cup, the lid is attached and securely screwed in place. Entrapped air is released through a valve in the lid in order to insure that the initial pressure within the cup is equal to atmospheric pressure. The instrument is then immersed in a constant temperature water bath at the temperature of the test (40 F. (4.44 C.) for FIGURE 1, 70 F. (21.1 C.) for FIGURE 2, 120 F. (49 C.) for FIGURE 3, and 170 F. (77 C.) for FIGURE 3). Pressure readings are noted at successive times to obtain the data. The data shown in the curves are representative of data obtained in tests. Considerable variations in reading were observed as between different commercial products, particularly pyrophosphate.

The curves for sodium acid py-rophosphate, gluconodelta-lactone and coated glucono-delta-lactone in FIG- URES 1, 2, 3 and 4 are representative of data obtained in similar fashion, using the respective batters described in the second paragraph of Example 1.

It will be observed from FIGURE 1 (40 F.) that with the pyrophosphate and glucono-delta-lactone (coated or uncoated) batters, the gas pressure increased to a nearly-constant value in about four hours. This indicated that leavening action was taking place and that these leavening acidulants were undergoing chemical reaction that was destroying their ability further to react in leavening action if the batter were baked in an efiort to make a cake. On the other hand, the gas pressure in the case of the D-galactono-gamma-lactone remained essentially at'the initial value for the entire test period of about 24 hours. This indicated that this leavening acidulant was not undergoing chemical change and was retaining its ability to react in the event of cake baking.

The curves of FIGURE 2 show that at room temperature (about 70 F.) the batters made with pyrophosphate and the coated and uncoated glucono-delta-lactone were initially reacting in gas-producing leavening action much faster than the batter using the D-galactono-gamma-laotone. Within the first half hour, for example, only about 20 percent of the total leavening action of the D-galactono-gamma-lactone had occurred, By reason of this slower initial reaction time, the batter in the case of the D-galactono-gamma-lactone can be temporarily stored, or the batter may be mixed in a more leisurely manner than in the case of other acidulants. The curves of FIGURE 3 show that at about 120 F. these same effects occur but are more pronounced.

The curves of FIGURE 4 show that at about 170 F. the rate of gas evolution in the case of D-galactonogamma-lactone batter has been greatly increased in relation to the rate with the other leavening acidulants shown. This indicates that at still higher temperatures, and particularly at baking temperatures such as about 360 F., the D-galactono-gamma-lactone batter provides quite rapid leavening action and hence a good cake, which has been found to be the case.

The curves of FIGURES 1-4 are intended to be illustrative only and to show general effects rather than specific detail. While the curves of FIGURES l, 2, 3 and 4, are for an angel cake batter generally, similar results can be obtained using other doughs and batter, such as the pizza pie crust dough discussed above.

In many applications of the present invention, as in Examples 1, 3 and 4, discussed above, the D-galactonogamma-lactone is used as a delayed leavening acidulant in conjunction with a rapid-acting leavening acidulant. The latter provides gas formation and therefore the desired batter specific gravity. In Example 1, cream of tartar is used as the rapid acting leavening agent. It reacts promptly with the sodium bicarbonate during the mixing process to provide the desired low specific gravity batter. In the pizza crust of Examples 2, 5 and 6, it is not necessary to provide a low specific gravity dough, so that in this instance, the D-galactono-gamma-lactone is used without a rapid-acting leavening acidulant.

The D-galactono-garnma-lactone may be incorporated in a complete premix used for making dough or batter which is to be baked to prepare a food product such as pie crust, cake, biscuits, etc. The complete premix should contain the D-galactono-gamrna-lactone, the rapid acting leavening acidulant (if any), the sodium bicarbonate or other leavening reactant in sufiicient quantity to react with the total quantity of acidulant, and such other ingredients (such as sugar, flour, flavoring, etc.) as may be desired. Such premix is mixed with water and the other ingredients not included in it and the batter or dough prepared in the usual fashion. Alternatively, the D-galactono-gamma-lactone may be incorporated in a partial premix, such as a baking powder. In this event, ingredients such as sugar, flour, and the like, are added before or during the mixing process to make dough or batter for baking.

When a dough or batter is completely mixed and is stored at room temperature, bacterial contamination can be a problem. This problem can be minimized, or overcome, by the use of coverings or other measures to prevent access of additional bacteria to the dough or batter, gamma ray or other sterilizing techniques, or a number of such measures. The important point is that, in a dough or batter made in accordance with the present invention, the acidulant includes a component activated by the baking process and does not impose a short time limit on the storability of the dough or batter.

The delayed action of the D-galactono-gamma-lactone in accordance with the present invention is useful for purposes other than storing the dough or batter prior to baking. For example, in yeast leavened canned baked bread products, the product canned should have a pH of 4.8 or less, to retard bacteria. The low pH is on the borderline of the range at which the yeast metabolism is inactivated. If normal acid is added to provide a resultant pH of 4.8 or less, gas evolution is seriously retarded. It the D-galactono-gammalactone is used, the immediate acidification does not take place, so that the yeast can ferment rapidly and normally, while during the baking process the lactone is activated and effectively lowers the pH. In such product it is possible to mix the lactone and yeast in the product as mixed. The yeast undergoes normal fermentation, causing the product to rise. The lid on the container can be clinched without a seal, and the product baked. This activates the lactone and reduces the pH as necessary. The container is then sealed to provide canned bread having pH as determined by the lactone, but had a higher pH during yeast activity.

The term baking temperature as herein used means the conventional baking temperature as read by an oven thermometer. This value is not, of course, the temperature of the food product, which does not exceed about 215 degrees Fahrenheit even in the case of a product containing considerable sugar. The baking process is a matter of heat transfer and wide variations in the temperature as read by an oven thermometer may take place for the same temperature of the product being baked.

The coated glucono-delta-lactone, discussed above, was glucono-delta-lactone coated with 10 percent calcium stearate.

In the appended claims the term rapid acting leavening acidulant is used to designate such acidulant, such as a baking activated leavening acidulant to cover all such modifications and alternatives as fall within their true spirit and scope.

What I claim as new and desire to secure by Letters,

Patent of the United States is:

1. A premix with multiple leavening action for use in the preparation of a leavened baked food product from the group consisting of angel food cake, pizza crust, delayed angel food cake and delayed pizza pie crust, said premix comprising:

a compound effective to produce carbon dioxide when acidulated; at least one rapid acting acidulant 'eifective to react promptly with a minor proportionof :said compound when the same are mixed in an aqueous mix-' ture at room temperature-and being in amount from about 1 to about 2 parts by weight of the total premix;

' and a quantity of D-galactono-gamma-lactone sufiicient to react in leavening action with substantially the remainder of said compound during baking to provide a baking-activated leavening action said lactone being in amount from about 3 to about 5 parts by weight of the total premix. t

2. A premix for use in the preparation of angel food cake, said premix comprising an admixture including:

wheat flour, sugar, and egg whites in the relation of about 15, 35, and 40 parts by weight of the premix, respectively;

and a leavening system comprising sodium bicarbonate in the amount of about one part byweight of the premix, D-galactono-lactone in the amount of about three parts by weight of the premix, and a rapid acting leavening agent in substantially the amount stoichiometrically capable of reacting with the remaining sodium bicarbonate.

3. A premix for use in the preparation of angel food cake, said premix comprising an admixture including:

wheat flour, sugar, and egg whites in the relation of I about 15, 35, and 40 parts by Weight of the premix,

respectively;

and a leavening system comprising sodium bicarbonate,

in the amount of one part by weight of the premix,

D-galactono-gamma-lactone in the amount of about, three parts by weight ofthe premix, and cream of. tartar in the amount of about one-half part'by weight of the premix. p 4. A premix for use in the preparation of leavened baked foods requiring a predeterminedlquantity ofgas evolution during baking, ,said premix comprising: flour, sodium bicarbonate; andDgalactono-gamma-lactone, the quantity of said, lactone being in an amount of about-3 parts by weight of the total premix and sufficient to evolve said quantity of gas upon reacting with sodium bicarbonate, and the quantity of sodium bicarbonate be,-= ing in an amount of about 1 part:by weight of the total, premix and sufiicient-to react with the lactone during baking.

5. A premix for use in the preparation of leavened baked foods, said premix comprising, flour, a compound etfective to produce leavening gas when acidulated, a, rapid acting acidulant in amount sufiicient, to provide a predetermined maximum specific gravity to the premix during and immediately after, mixing of the premix with aqueous ingredients in the making of food,,and D-galactono-gamma-lactone, the amount of said lactone being about 3 parts by weight of the total premix said compound being sufiicient to provide substantially the degree of leavening required for said food during baking.

References Cited by the Examiner Cereal Science Today, VOL 4, No. 4, pp. 93 to 99.

A. LOUIS MONACELL, Primary Examiner. RAYMOND N. JONES, Examiner, 

1. A PREMIX WITH MULTIPLE LEAVENING ACTION FOR USE IN THE PREPARATION OF A LEAVENED BAKED FOOD PRODUCT FROM THE GROUP CONSISTING OF ANGEL FOOD CAKE, PIZZA CRUST, DELAYED ANGEL FOOD CAKE AND DELAYED PIZZA PIE CRUST, SAID PREMIX COMPRISING: A COMPOUND EFFECTIVE TO PRODUCE CARBON DIOXIDE WHEN ACIDULATED; AT LEAST ONE RAPID ACTING ACIDULANT EFFECTIVE TO REACT PROMPTLY WITH MINOR PROPORTION OF SAID COMPOUND WHEN THE SAME ARE MIXED IN AN AQUEOUS MIXTURE AT ROOM TEMPERATURE AND BEING IN AMOUNT FROM ABOUT 1 TO ABOUT 2 PARTS BY WEIGHT OF THE TOTAL PREMIX; AND A QUANTITY OF D-GALACTONO-GAMMA-LACTONE SUFFICIENT TO REACT IN LEAVING ACTION WITH SUBSTANTIALLY THE REMAINDER OF SAID COMPOUND DURING BAKING TO PROVIDE A BAKING-ACTIVED LEAVENING ACTION SAID LACTONE BEING IN AMOUNT FROM ABOUT 3 TO ABOUT 5 PARTS BY WEIGHT OF THE TOTAL PREMIX. 